Salmon-Spinach Roulade

For the roulade:
3/4 pound spinach
3 eggs, separated
1 teaspoon salt
1/4 teaspoon freshly-ground pepper
1/4 teaspoon nutmeg

Preheat the oven to 400. Line a half-sheet pan (13x18") with parchment paper. Heat a frying pan on high and quickly cook the spinach until wilted, about 30 seconds. Using a ricer, squeeze the spinach dry. Place the spinach, egg yolks, salt, pepper, and nutmeg into a food processor and pulse until smooth. Whip the egg whites until stiff. Fold the egg whites into the spinach puree and spread onto the sheet pan. Bake for 10 minutes.

For the filling:
8 ounces cream cheese
2 tablespoons finely chopped fresh dill
Zest and juice of a lemon
Salt and pepper to taste
1/2 pound smoked salmon

Mix together the cream cheese, dill, lemon zest and juice, and salt and pepper. Spread onto the roulade. Cut the roulade in half crosswise. Lay the smoked salmon on top of the cheese. Lengthwise, roll up the two roulades as tightly as possible. If desired, cover with plastic and store in refrigerator. Slice into bite-size servings.